A Guide to 15 Different Types of Chiles

The planet is home to thousands of types of chiles. They have dazzling shapes, sizes and heat levels, and are generally our go-to when adding heat to dishes. Chiles fall under the capiscum plant genus, and their heat is determined by how much capiscum oil they produce. Though they are often referred to as peppers, chiles aren't peppers at all, but rather fruits.

We've been taste-testing chiles lately, because how else should one spend hot August days? Here are 15 of our favorites and where they fit on the Scoville spice scale.

Mild Chiles

① Padron (Scoville: 500 to 1,000)

Though beloved in Spain, where the emerald green, thin-skinned chiles are quickly charred and sprinkled with salt, Padrons are actually thought to have originated in Mexico. The peppers are almost always mild, but occasionally a spicy one will pop up.

④ Jalapeño (Scoville: 6,000 to 11,000)

A ubiquitous pepper loved across the U.S. and in Mexico, its fleshy skin can be sliced and added to just about anything. Jalapeños can also be marinated with vegetables and pickled like you see in escabeche. When ripened and smoke-dried, the chile transforms into chipotle peppers, which can be canned in adobo sauce or left dried and pulverized to a powder.

⑥ Bolivian Rainbow (Scoville: 5,000 to 30,000)

These tiny peppers grow to be around half an inch long and come in a multitude of colors. Though commonly sold to be ornamental, the chiles have plenty of heat and can be added to salsas for a dash of color.

A photo posted by Klemen (@stremfeljklemen) on Aug 29, 2016 at 10:03am PDT

Medium Heat Chiles

⑦ Chile de Árbol (Scoville: 15,000 to 30,000)

Similar in shape and size to its hotter cousin, the cayenne, the chile de árbol pepper is long and pointy, reaching up to two and half inches. It can be used both fresh and dry. Chile de árbol peppers have a slightly acidic quality, which makes them go well with tomatoes or salsas and other sauces, and can also be combined with fruit to make jam.

⑧ Cayenne (Scoville: 30,000 to 50,000)

This South American chile starts off green and then takes on a bright red hue. As it matures, the pepper's heat increases. It can be used fresh but is commonly dried and essential in Cajun cuisine. Sadly, most ground cayenne seasoning sold commercially does not exclusively use cayenne pepper but is made up of a mix of peppers.

Hot Chiles

⑪ Thai Chile (Scoville: 50,000 to 100,000)

Known worldwide for their contribution to Southeast Asian cuisine, Thai chiles are called prik kee noo in Thai. That translates to "mouse dropping chile," a nod to the chile's tiny size. The chile is thin-skinned and has a pointed bottom and is essential to curries, stir-fries and salad.

⑫ Habanero (Scoville: 100,000 to 325,000)

A little goes a long way with this pepper, which has a slightly tapered, lantern-like tip. Its color can go from pale to medium green to bright orange and yellow. It can be charred and smashed into a paste with lime juice and salt or blended into an oil to add ample heat.

A photo posted by The Clumsy Culinarian (@clumsyculinarian) on Aug 30, 2016 at 3:59pm PDT

⑬ Scotch Bonnet (Scoville: 100,000 to 325,000)

Similar in shape to the habanero, Scotch bonnets are from the Caribbean and essential to jerk chicken. Their bulbous shape might make them look cute, but their heat is infamous and can last for a long time. However, their bright, tropical fruit notes make them easy to love.

⑭ Bhut Jolokia (Scoville: 1,000,000)

Commonly referred to as ghost chile, this pepper was at one point the hottest pepper in the world and received a great amount of attention for it. The pepper originates from India and should be used sparingly, as it can be quite overpowering when added to dishes.

⑮ Carolina Reaper (Scoville: 2,000,000)

The Carolina Reaper now holds the title of hottest pepper in the world. The pepper was bred in a greenhouse in South Carolina and is a cross between the red habanero and Pakistani Naga. It should not be eaten raw. Repeat: Do not eat a raw Carolina Reaper. (You're still going to, aren't ya?)

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